The best vegan turkey roast is finally here. This seitan tofu roast tastes just like turkey, with crispy skin and all! This vegan turkey makes the perfect centerpiece for a delicious holiday meal. It's surprisingly easy to make, and most of it can be made ahead of time, so it's a great stress-free option. Learn how to make this amazing roasted vegan turkey for Thanksgiving or the holidays with step-by-step photos and instructions. You and your family will be AMAZED at how delicious this is!
Ooooeeee! I'm so excited to finally share this recipe with you!! This recipe took me years of recipe testing until I got it juuuussst right. It's super meaty, tender, juicy, rich yet mild flavor, and with buttery garlic crispy skin!! talk about amazing. Not only does this taste amazing, but it is high in protein with about 39g per serving, so my fitness friends will be excited about that too.
This vegan turkey is delicious straight from the oven drizzled with vegan gravy (yum)! But the leftovers are also amazing for making epic sandwiches or using in soups, salads, or anywhere you enjoy a little extra deliciousness.
This roast makes enough for 4 - 6 people (depending on how many sides you are serving), but you can feel free to make extra roasts if you have a larger family so that there is plenty for everyone. The roast does need to be steamed so I recommend keeping the roast size as is so that it can fit into your steamer basket 🙂
What is a vegan turkey made of? What ingredients are needed?
- Firm tofu- Using firm tofu in the vegan turkey adds texture and moisture to the vegan turkey. Make sure you use firm tofu (and not medium or extra-firm tofu). Firm tofu will get you the best results. There is no need to press the tofu before using, just drain, break into chunks, and add it to the food processor.
- Vital Wheat Gluten: (also called gluten flour). This is wheat protein. You can buy it in health food stores or online on amazon. This high protein flour is what gives this roast its meaty texture and it is essential for this recipe. Unfortunately, there is no gluten-free option.
- Nutritional yeast: adds a rich nuttiness to the roast.
- White miso paste: adds umami to the roast. White miso paste is actually brown in color so don't be confused by that, but ensure you get the kind that is specifically called "white miso paste" or "white type" for the best color and taste.
- Vegetable broth powder: this is my hack for adding a ton of rich flavor instantly. You can buy any brand, I used this one, or you can buy vegetable broth cubes.
- Other spices and seasonings: for the turkey flavor I also add onion powder, garlic powder, salt, thyme, and sage in the roast, and vegan butter, garlic, soy sauce, thyme, and black pepper to season the skin.
- Rice Paper: The same kind of rice paper sheets you use to make summer rolls, this is how I make the crispy skin on the vegan turkey. It is optional but I highly recommend it. Slather the rice paper in the butter garlic mixture, and it will roast up and become golden brown, crispy, and super tasty!
Make ahead option/ Storing and Freezing:
Great news! This vegan turkey is perfect for making ahead of time, and actually tastes better that way! Prepare the recipe following the directions up to the steam step. Once the roast is steamed, remove and allow to cool. Allow the seitan to cool overnight in the fridge. You can store the seitan covered in the fridge for up to 3 days or it also freezes beautifully. When ready to finish the roast, If frozen allow to thaw completely before adding the rice paper skin and then roasting. It is best roasted fresh. If you just want to enjoy it as cold cuts, then you can roast it, allow it to cool, and slice it and enjoy!
How to make The Best Vegan Turkey Roast:
Food processor method: Add the tofu, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor.
Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor. This should happen pretty quickly, but if it doesn't just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.
By hand method: Alternatively, if you do not have a food processor you can mix it by hand. Use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.
Now to shape your vegan turkey roast. Place your ball of seitan on a sheet of aluminum foil. You can pat the ball into the shape you desire. I like a slightly oval shape. It doesn't have to be perfect, it will look great even if it's a messy ball.
Wrap the foil around the ball securely but not too tightly. I like to do a double layer of foil to ensure it is wrapped well.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket and steam for 1 hour. The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool. For the best texture let the seitan cool overnight in the fridge. The roast will shrink and tighten when cooled. You can store the seitan covered in the fridge for up to 3 days or freeze it for later.
For the crispy skin and to finish the roast: Preheat your oven to 400F (200C). Lightly grease a baking tray.
In a small bowl mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper.
Remove the foil from the cooled seitan and place it in the baking tray. Brush generously with the butter garlic mix.
Run the rice paper underwater and allow it to sit on a clean surface for about 30 seconds until it begins to soften.
Place the rice paper over the roast, (it's ok if it's still a bit stiff). Brush the butter garlic mixture over the rice paper to stick it to the roast. The rice paper will continue to soften with the added moisture. Make sure it's covering the roast and stuck down. (It's ok if there are wrinkles and air bubbles, those will be extra crispy bits).
Doesn't this vegan turkey look so meaty!? Bake the roast for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and continue to bake for another 15 - 25 minutes until the outside is golden brown. Allow to cool for 10 minutes before slicing. The skin will get crispier as it cools. The skin peels off easily so hold it in place while slicing the roast. Enjoy hot or leftovers are fabulous cold as well.
What to serve with vegan turkey roast:
This roast makes the perfect centerpiece at your holiday meal and pairs perfectly with all of the classic vegan side dishes including:
- Stove-Top Stuffing or Cornbread Dressing
- Mushroom Gravy or Onion Gravy
- Garlic Green Beans or Green Bean Casserole
- Creamed Corn
- Vegan Cheesy Scalloped Potatoes
- Garlic Mashed Potatoes
- Sweet Potato Casserole
- Cranberry Sauce
This vegan turkey is:
- meaty
- tender
- juicy
- rich yet mild flavor
- buttery garlic crispy skin
- easy to make
- make ahead
- high in protein
Want more delicious vegan holiday main dish ideas? Try these:
- Puff Pastry Wrapped Lentil Loaf
- Stuffed Roasted Butternut Squash (gluten-free)
- Brown Sugar Mustard Glazed Tofu (gluten-free)
- Vegan Stuffed Acorn Squash (gluten-free)
- Easy Vegan Pot Pie with Biscuits
- Seriously the Best Lentil Shepherd's Pie (gluten-free)
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Best Vegan Turkey Roast (perfect for Thanksgiving)
Ingredients
For the vegan turkey:
- 1 396g (14oz) package firm tofu, drained
- 3 tablespoons nutritional yeast
- 2 tablespoons water, (plus more if needed)
- 1 tablespoon white miso paste
- 2 teaspoons onion powder
- 2 teaspoons vegetable broth powder, vegetable instant stock mix powder, or 1 vegetable bouillon cube
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- 1 ½ cups vital wheat gluten
For the crispy skin:
- ¼ cup vegan butter, melted
- 4 cloves garlic, minced or pressed
- 1 ½ teaspoons soy sauce or ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- 1 sheet rice paper
Instructions
To make the seitan:
- Food processor method: Add the tofu, nutritional yeast, 2 tablespoons water, miso paste, onion powder, vegetable broth powder, garlic powder, salt, thyme, and sage to your food processor. Using the S-blade, blend until smooth. Add the vital wheat gluten and then blend the mixture until it is mixed well and forms a ball in the food processor. This should happen pretty quickly, but if it doesn't just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery. Note: some people reported that their dough was too dry, so if needed, add more water 1 tablespoon of water at a time until you make a soft smooth dough.
- Place your ball of seitan on a sheet of aluminum foil. You can pat the ball into the shape you desire. I like a slightly oval shape. It doesn't have to be perfect, it will look great even if it's a messy ball. Wrap the foil around the ball securely but not too tightly. I like to do a double layer of foil to ensure it is wrapped well.
- Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket, cover, and steam for 1 hour, or until the internal temperature reaches at least 160°F (71°C) (if it gets hotter than that it's totally fine, you can't really oversteam seitan). The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool. For the best texture let the seitan cool overnight in the fridge. The roast will shrink and tighten when cooled. You can store the seitan covered in the fridge for up to 3 days or freeze it for later.
For the crispy skin and to finish the roast:
- Preheat your oven to 400°F (200°C). Lightly grease a baking tray.
- In a small bowl mix together the melted butter, garlic, soy sauce or salt, thyme, and black pepper
- Remove the foil from the cooled seitan and place it in the baking tray. Brush generously with the butter garlic mix. Run the rice paper underwater and allow it to sit on a clean surface for about 30 seconds until it begins to soften. Place the rice paper over the roast, (it's ok if it's still a bit stiff). Brush the butter garlic mixture over the rice paper to stick it to the roast. The rice paper will continue to soften with the added moisture. Make sure it's covering the roast and stuck down. (It's ok if there are wrinkles and air bubbles, those will be extra crispy bits).
- Bake the roast for 15 minutes. Brush with the remaining butter garlic mixture, then return to the oven and continue to bake for another 15 - 25 minutes until the outside is golden brown. Allow to cool for 10 minutes before slicing. The skin will get crispier as it cools. The skin peels off easily so hold it in place while slicing the roast. Enjoy hot or leftovers are fabulous cold as well.
e. says
steamed this last night and it looked super plump and beautiful, just like the photo…let it cool
overnight, but come this morning it has shrunken a lot and feels quite dense. i’m worried it will dry out and shrink to nothing in the oven. how is yours so plump and juicy?
Sam Turnbull says
It will shrink in the fridge when it cools. This will make for a nice tight meat texture. Yours is perfect. Enjoy!
Jonny says
Quyana- Thank you for this recipe!
I saved it and am making it right now- i'm on the baking rice paper step right now.
I added to the spice mix: Cayenne powder, nutmeg, cinnamon, basil (we didnt have any sage), sugar, accent/MSG.
I used the original spice mix, plus my extra, to make a simple gravy which i placed a spoonful to the center of the rice paper when wrapping the roast, and used the same spices added to veg oil to baste the roast for crispiness (instead of butter)
❤️❤️❤️
Sam Turnbull says
Enjoy!
Linda says
It was delicious! Happy to have found this recipe!
Sam Turnbull says
So happy you enjoyed!!
ChristiHasSomethingToSay says
This needs a gluten free option. Sorry, but we have been ousted long enough. I have defended many a food allergen and this is no exception. Please post gluten free options for those of us who love animals and are also allergic to gluten. Thank you. Christi
jordan says
Your specific problem doesn't warrant a bad rating. It's about the quality of the recipe. It's your responsibility to alter and find foods that fit your dietary needs. Celiac disease affects a statistically insignificant amount of people.
-Nobody cares
Jenn says
I agree with Jordan.
I’m making this today! Sam’s recipies are usually spot on, so I’m excited and I love the rice paper topping to make it crispy. So inventive.
Jenn says
Update. This was delish. The crispy shell was a really nice touch. So much flavor. Honestly, it was a little spongy but not off putting. My mom loved it and she’s not a vegan. I used a very sharp knife to cut through the crispy part and did so slowly, the crispy part stayed attached just fine. I’m going to make this for sandwiches like Sam suggested. Yum!
Angie says
Totally unfair to give a bad rating because you have celiac disease. Seitan is literally made of wheat gluten. That’s like demanding dry water
Graham says
Complaining about this is like going to a steak house where all they serve is dead animals and demanding a vegan steak.
John says
I made this for my niece who is a vegetarian. At the end of cooling the "roast" seems to have shrunk? and the crispy skin has separated and cracked. What could I have done wrong? I followed the recipe to a 'T".
Rosalie says
Same happened to me
Sam Turnbull says
That sounds like it was done perfectly John! You did nothing wrong. The roast tightens and becomes meatier and the skin is cracked because it's crispy! 🙂
Katja says
Hi! I haven't actually eaten my roast yet, but in case this thread is monitored, I am posting for holiday help! I made the roast yesterday and everything seemed to go well. I don't have a food processor, so did it by hand. The roast was definitely at the right temp when done. I made it ahead for Thanksgiving since the recipe indicates it's best this way anyway. When I looked at it this morning, it was quite wet (a lot of condensation had formed in the foil) and it seemed like it was less puffy and more solid than when I took it off the stove last night. Did I cool it too fast by putting it in the fridge after cooking? Was I supposed to unwrap and re-wrap it? I still have time to make another one if you think I should.
Sam Turnbull says
Hi Katja, it sounds like you did everything correctly. The roast will be wet after steaming as it contains a lot of moisture and it will tighten and become firmer as it cools. 🙂
Spencer Gooch says
I made this as a practice for Thanksgiving. All in all, not bad.
Positives:
- This is an easy-to-make recipe. Basically, combining one set of ingredients into one bowl, and then another set of ingredients into another. Easy peasy.
- It looks awesome when you bring it out of the oven and serve it.
- Tasty!
Questions:
- How do you get the skin to adhere to the seitan? It was fine when it was sitting, but when I put the knife in to slide it, it came right off.
- What ideas do you have to spice this up? Like I said, it was tasty and if you’re serving it with gravy and sauce, any vegan would be psyched. But. At the end the day, it tastes very seitan-esque. In fact, it tastes almost exactly like a Tofurkey you’d buy in the store, which is a pretty big accomplishment. Don’t get me wrong - the texture here is better and the whole thing is more interesting. But how to give this a flavor profile that really pops?
Sam Turnbull says
Hi Spencer, for the skin, yes it can slide off, just hold it in place when slicing and use a gently sawing motion to cut through it. This roast is supposed to be on the milder side, just like Tofurkey, as it is intended to be served with gravy and cranberry sauce, etc. Check out my other seitan recipes some of which are more intense in flavor. Enjoy!
Deborah says
I made this as a "dry run" for Thanksgiving. Most of my family is not vegan. I wanted to show them that vegan is just as good, if not "better" than meat. It was delicious. I'm actually making 2 for the holiday. Most of the vegan meats that I have made of Sam's are very, very good. You need to try them! Thanks Sam for such great recipes!
Sam Turnbull says
You're most welcome! So happy you love my recipes so much 🙂
Tina says
Can you steam in an instant pot?
Sam Turnbull says
I havent tried it myself but others have done it with great success! 🙂
Bridget says
Can you use an electric steamer?
We have an Oster double-tiered electric steamer. It has worked well for a variety of steamed items - but this would be my first-ever seitan.
Sam Turnbull says
Yes absolutely! You will know it's done when the internal temperature of the roast is at least 160F 🙂
SUSAN CLENDANIEL says
I accidentally used extra firm tofu & my roast was very tough. I had flavor. Would the toughness be attributed to the tofu?
Sam Turnbull says
Yes, that would make it tougher. Firm tofu has a higher water content and will make the roast softer.
Sarah says
Has anyone tried steaming this with a foil ball in the middle to make a cavity for stuffing? Im imagining stuffing it after it has been steamed and then baking as directed. I had a seitan "turkey" like that once and would love to do it with this recipe.
Sam Turnbull says
Fun idea! I will have to give it a try!
Sue N. says
I would like to make this for Thanksgiving since two of my guests are vegans. All my other planned dishes need to be in the oven at 350 degrees F prior to the meal. Is it possible to roast the vegan Turkey at 350 instead of 400? Thank you.
Sam Turnbull says
Yes, it will just take a little longer. Enjoy!
Briana says
I will be making this in a couple days but had a question: I have the better than bouillon (vegan chicken flavor), but it comes in a paste texture. It's not a powder like you added in the recipe... would that still be okay to use? I am so excited to try this recipe!
Sam Turnbull says
Yes I think that will still work well. Enjoy!
Laurie says
Can you steam in an instant pot?
Sam Turnbull says
I haven't tried it myself, but others have commented that they steamed theirs in an instant pot and it worked great. Enjoy!
Trisha says
Sam, mine didn’t come together in a smooth ball like yours did. It was more grainy, I guess you’d say. It still tasted delicious, but I’d like it to look pretty like yours. Mine looked more like a meatloaf when we sliced it. Should I have added more water or processed it a little longer?? Thank you!
Sam Turnbull says
Hi Trisha, it's difficult to know what went wrong without being in the kitchen with you, but yes, it sounds like it wasn't mixed properly. Try mixing a little longer, then forming it into a nice tight ball before wrapping in foil. Also make sure the seitan isn't sitting in the water when steaming. If the seitan is boiled (instead of steamed) it can get "brainy" looking. Hope that helps.
Lisa Fay says
I just made mine last night and had the same issue. I’m wondering if the firm tofu I got is too firm in texture because it just wouldn’t smooth out. I broke it into smaller batches to process when it would not come fully together but that didn’t fix it. However, I also didn’t want to over mix it and make it too tough. I kept thinking an approximation for how long it takes to come together would be helpful. You say not too long…but is that like 20 seconds or 3 minutes? I didn’t want to overmix and make it tough so tried to play it safe and it did hold together as a loaf. I can say the mix definitely tastes great! I think the rice paper will help disguise the appearance. Calling it a tofurkey meatloaf might actually make it make sense visually haha 🙂 I’m looking forward to serving it! Thanks for your creative recipes!
Sam Turnbull says
Sorry you had this issue Lisa. It's possible that the brand of tofu you used is firmer than the one I used. I used Sunrise brand. Next time you could try blending all of the ingredients together except for the vital wheat gluten, blend until smooth, then add the vital wheat gluten last. In fact I might update the recipe to say this so people don't run into the problem you had. I didn't time the blending, but I would say about 1 minute. Hope that helps you get better results!
Lisa Gaub says
It definitely was the brand of tofu that impacted the texture. I used an extra firm tofu of another brand for a recipe that was much smoother. However! Between the steaming and the roasting, the weird texture definitely smoothed out and the finished roast was as smooth as commercially made ones. The whole table said it tasted better than the ones I normally buy! Hooray!
Sam Turnbull says
Oh yay! Happy to hear that 🙂
Angela says
Made this recipe today! First time using vital wheat gluten or making seitan ever in my life and it turned out AMAZING!!! I didn’t use rice paper BUT brushed it frequently with butter and salt and still got a kinda crispy outer edge. It was delicious and we consumed it with your onion gravy! Thank you!
Sam Turnbull says
Wonderful! So happy you loved it so much Angela!!
Kelly. says
Hi! I have never made seitan before, and tried this recipe, but I think I did something wrong. Could you help me troubleshoot? The flavor was good, but the texture inside was very soft(?). like, it wasn't meaty, more spongy? Do you know what I might've done wrong?
Sam Turnbull says
Hi Kelly, it sounds like it might not have been cooked through. If you have an instant-read thermometer, you can check the internal temperature to make sure it's at least 160F (71C). If you do not have a thermometer then try steaming it longer next time. You can't really over-steam seitan so feel free to steam it for an extra 10 or even 20 minutes. I hope that helps!
Domenique says
Hello! I’ve made your seitan recipes before with mixed results. Sometimes delicious, and sometimes I almost burn down my house!! I can’t figure out what I’m doing wrong when steaming, but the water seems to evaporate too quickly. Should I put a lid on the pot when steaming? I seem to be the only person having this problem!
Sam Turnbull says
Hi Domenique, yes you should put a lid on the pot with steaming! This will greatly improve your results. Also, ensure that you have enough water in your pot to last the steaming time. If you need to, you can add more boiling water to your pot during the steaming time if needed.
Aiden says
Hello! This recipe looks and sounds so delicious. I’m about to do a test recipe before Thanksgiving but had a few quick question. I notice most other vegetarian recipes use Better than bouillon vegetarian chicken. I was wondering if you’ve tried this or if there was a reason to use the vegetable bouillon. Also I was going to attempt a recipe last year but didn’t have time. The one I was going to try called for liquid smoke. Is this something you think would be good to use and if so where would you use it? Lastly I saw that a regular turkey could be soaked and marinated in water soy sauce and some other flavors. Is this possible with this roast if wanted? Thank you so much if you get back to me. Sorry so many questions. I can’t wait to try it!
Sam Turnbull says
Hi Aiden, a vegan chicken bouillon will work well if your store carries that (mine doesn't). Other than that I would highly recommend sticking to the recipe as written for the best flavor and texture. Seitan is a science, and if you try to chage steps (such as soaking it), it will change the outcome of the dish. If you want to experiment, I recommend trying the recipe as written first before experimenting so that you know what the changes do to the recipe. Enjoy!
Ron Callahan says
The vegan turkey was my first attempt at making seitan and it was fantastic. It had good texture, was moist (as promised) and tasted great. I served it with stir fried veggies, mashed potatoes and your onion gravy. It was a huge hit. Thank you for such a good recipe
Sam Turnbull says
You're most welcome Ron! So happy you loved it! 🙂